Soybean Soup

I think only my parents and sisters know this about me-  I am quite a picky eater. But the catch is, I still eat anything without the thought of being picky. Growing up, my parents made me eat whatever they served whether I like it or not. 99% of the time it’s because those certain things I didn’t like actually contains nutritional value. (Obviously, there are still things I will never eat nor drink, but that list is kept to a bare minimum). Anyways, tonight I contemplated to cook or not to cook. And as you can tell, I gave in. Since I caught a cold (after much sleep deprivation, being drenched from the rain a few times, and the weather change…) and didn’t really eat anything substantial today, I decided to have some comforting soup. I’m so glad it turned out well after adding a bit more paste and a little touch of salt and pepper. Crazy what a difference the salt and pepper made!


4 cups water
1 heaping tbsp soybean paste
1/2 tsp minced garlic
1/2 small yellow onion
1/4 cup cucumber
Chinese broccoli (gai lan)
1/3 tube of silken tofu
white pepper
white sesame seeds

1. Slice onion and cucumber.
2. Bring the pot of water to a boil. Under medium high heat, add paste and garlic. When the paste has dissolved, add onions and cucumbers to simmer. After 5mins, add the green leaf vegetables and tofu. Season with salt and pepper to taste, then turn off heat. Let the soup sit for 3-5mins and garnish with sesame seeds.
Total Time: 15mins, Serves: 2

Maangchi – Doenjang Chigae


Mushrooms and a poached egg would be great with this. And guess what…I forgot to add an egg on top. Nevertheless, this filled me up just enough 🙂

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